{"id":593652,"date":"2025-11-25T21:59:32","date_gmt":"2025-11-25T21:59:32","guid":{"rendered":"https:\/\/www.europesays.com\/uk\/593652\/"},"modified":"2025-11-25T21:59:32","modified_gmt":"2025-11-25T21:59:32","slug":"all-michelin-starred-restaurants-in-spain-2026-the-full-list","status":"publish","type":"post","link":"https:\/\/www.europesays.com\/uk\/593652\/","title":{"rendered":"All MICHELIN-Starred Restaurants in Spain 2026: The Full List"},"content":{"rendered":"

As every year, our team of MICHELIN Inspectors has traveled the length and breadth of Spain, including the islands, in search of the country’s best restaurants. The conclusion? Above and beyond operating at its usual high standards, the Spanish culinary scene is enjoying one of its finest moments \u2013 on the one hand, restaurants are seeing their Stars reconfirmed and consolidated and, on the other hand, newcomers to the Star league are making waves. <\/p>\n

In summary, The MICHELIN Guide Spain & Andorra 2026 includes 16 Three-Star restaurants, 37 with Two Stars (five of these being new entries to the category) and 254 with One Star (25 of which are new to this ranking) \u2013 that’s 307 Star establishments altogether. Explore the \u202ffull list<\/a>\u00a0of the country’s MICHELIN Stars, or read on to discover some of the highlights among these remarkable temples of gastronomy below.<\/p>\n

\n At the Pinnacle of Culinary Excellence\n <\/p>\n

\"Beetroot<\/p>\n

Beetroot flower with smoked eel and caviar \u2013 one of the dishes served at the laid-back Mont Bar, which now has Two MICHELIN Stars in Barcelona. \u00a9 Mont Bar<\/p>\n

This year, the 16 Spanish restaurants with Three MICHELIN Stars<\/a>, the highest accolade in gastronomy worldwide, have renewed their claim to top status. From those that have long been in the culinary firmament \u2013 such as Arzak<\/a>\u00a0and Akela\u0155e<\/a> \u2013 to the most recent additions, including Casa Marcial<\/a>, Disfrutar<\/a> or Noor<\/a>, each one has maintained a level of excellence down to the finest detail, with menus that continue to define the trajectory of today’s haute cuisine.<\/p>\n

Two MICHELIN Stars, a commendation reserved for establishments serving exceptional cuisine, represent the second highest award a restaurant can aspire to. To this select group \u2013 whose members already include such outstanding and diverse establishments as Coque<\/a>, in Madrid; Skina<\/a>, in Marbella; or Mugaritz<\/a>, in Errenteria \u2013 our Inspectors have added five new restaurants, each with its own distinct and captivating culinary personality.<\/p>\n

In Barcelona, three establishments have received the distinction for the first time: Aleia<\/a>, which stands out for its pared-back, ingredient-led style;\u00a0Enigma<\/a>, a benchmark for consistent creativity; and Mont Bar<\/a>, the gastro-bar that takes tapas to the next level. In inland Catalonia, Two Stars have been awarded to La Boscana<\/a>, which is committed to revolutionizing the role of fruit in contemporary cuisine. And in Madrid, the recently opened Ram\u00f3n Freixa Atelier<\/a> has been awarded Two Stars on account of the precise balance between tradition and avant-garde style, that it strikes in every dish.<\/p>\n

\n From Big Cities to Small Towns\n <\/p>\n

\"<\/p>\n

Cured hamachi, spinach and watercress salad, a flower made of paraguayan peach and spicy radishes, along with other ingredients, make up this elegant dish at EMi, a restaurant in Madrid that now holds One Star. \u00a9 Francis Rosso\/Emi<\/p>\n

Having toured the country, the Inspectors are in no doubt: Culinary talent is to be found in every corner of Spain, from the mainland to the archipelagos, both in established locales and emerging restaurants.<\/p>\n

The large cities have the highest concentration of Stars, which is the result of different food cultures intersecting in urban centers, rising demand for hospitality services and tourism that never wanes. In Spanish cities, newly Starred restaurants rub shoulders: Kamikaze<\/a> and SCAPAR<\/a> in Barcelona; EMi<\/a> and \u00c8ter<\/a> in Madrid;\u202fPalod\u00fa<\/a> in M\u00e1laga; or Itzuli<\/a> in Donostia-San Sebasti\u00e1n.<\/p>\n

But it is not only urban settings that are fertile ground for Stars. Many small towns \u2013 some off the beaten track \u2013 are home to projects that have integrated the remoteness of their location into their identity. For example, Casa Rub\u00e9n<\/a> is in the Aragonese Pyrenees, surrounded by untouched nature, and V\u00e9rtigo<\/a> is perched atop a cliff of the Ribeira Sacra. <\/p>\n

It is also worth mentioning that in this edition of The MICHELIN Guide Spain, some destinations have upped the ante with the addition of new Stars. Alongside Barcelona, which has seen further Two- and One-Star establishments join its already extensive ranks, Andalusia is proving to be a force to be reckoned with. Five of its eight provinces have earned new MICHELIN Stars: C\u00e1diz with Mare<\/a>, C\u00f3rdoba with ReComiendo<\/a>, Granada with Faral\u00e1<\/a>, M\u00e1laga with Palod\u00fa<\/a> and Sevilla with Ochando<\/a>.<\/p>\n

\n A Twist On Home-Style Cooking\n <\/p>\n

\"<\/p>\n

Meana apple from Asturias stuffed with sheep’s curd, honey from Kanpezu and corn crumbs, at Islares, a One MICHELIN Star restaurant in Bilbao. \u00a9 Hayd\u00e9 Negro\/Islares<\/p>\n

Traditional home-style cooking is enjoying a revival in Spain. This year, the Inspectors have discovered a multitude of establishments that are championing local recipes, putting a new spin on ancestral dishes and breathing new life into the culinary heritage of their respective regions. Several new Stars shine bright precisely on account of this principle \u2013 but they do not limit themselves to reproducing traditional flavours; rather, they reinterpret them, deploying technique and creativity. A case in point is La Revel\u00eda<\/a>, with its solid Basque foundations; another is Ancestral<\/a>, which serves up a fresh take on the cuisine of La Mancha, while preserving the authenticity of the original.<\/p>\n

In the new 2026 selection, this deep connection to the land is also reflected in the use of local ingredients \u2013 which has become something of a mantra \u2013, with absolute respect for the seasons and for growers. In line with this ethos are new One-MICHELIN-Starred restaurants, such as Islares<\/a>, in Bilbao; Taller Seve Diaz<\/a>, in Tenerife; or Barahonda<\/a>, in the Region of Murcia.<\/p>\n

Other establishments that fete and promote local cuisine through the prism of influences from other continents, especially Asia and South America, stand out from the crowd. Newly MICHELIN-Starred restaurants such as Regueiro<\/a> in Tox, or Rub\u00e9n Miralles<\/a>, in Vinar\u00f2s, do just that in a most seamless way.<\/p>\n

\n Starred Restaurants in MICHELIN Key Hotels\n <\/p>\n

\"Two-MICHELIN-Star<\/p>\n

Two-MICHELIN-Star restaurant Deessa in the Mandarin Oriental Ritz \u2013 an iconic hotel in Madrid that boasts Three MICHELIN Keys \u2013 exemplifies the harmony between haute cuisine and exceptional accommodation. \u00a9 Manolo Yllera\/Deessa<\/p>\n

Although MICHELIN Stars for restaurants and MICHELIN Keys for hotels are awarded separately, in Spain there are several places where the two go hand in hand. And this is no coincidence: a truly memorable meal usually takes place in surroundings that complement the experience.<\/p>\n

Some of the most notable examples include Akela\u0155e<\/a> in San Sebasti\u00e1n, set in the elegant Akelarre<\/a> hotel; Atrio<\/a> in C\u00e1ceres, in the refined Hotel Restaurante Atrio<\/a>; Deessa<\/a> in the Mandarin Oriental Ritz<\/a>; or Canfranc Express<\/a>, in a converted historical railway complex in Canfranc Estaci\u00f3n, a Royal Hideaway Hotel<\/a>, which obtained Two MICHELIN Keys this year.<\/p>\n

Click to jump to each category:<\/p>\n

Three-Star Restaurants16 restaurants<\/p>\n

\"Artichoke<\/p>\n

Artichoke flower and its soup with chard and foie gras, at Akela\u0155e, led by chef Pedro Subijana Akela\u0155e, a restaurant with Three MICHELIN Stars, in Donostia \/ San Sebasti\u00e1n. \u00a9 Akela\u0155e<\/p>\n

Two-Star Restaurants 37 restaurants \/ 5 new<\/p>\n

\"Aperitivos<\/p>\n

Aperitivos at Ram\u00f3n Freixa Atelier, awarded Two MICHELIN Stars, in Madrid. \u00a9 Ram\u00f3n Freixa Atelier<\/p>\n

One-Star Restaurants 253 restaurants in Spain and 1 in Andorra \/ 25 new<\/p>\n

\"Appetizers<\/p>\n

Appetizers at Hayd\u00e9e by V\u00edctor Su\u00e1rez, a One MICHELIN Star restaurant in Adeje, Tenerife. \u00a9 Juanmy Alemany\/Hayd\u00e9e by V\u00edctor Su\u00e1rez<\/p>\n

\"The<\/p>\n

The version of Italian classic vitello tonnato served at Mare, a One MICHELIN Star restaurant in C\u00e1diz. \u00a9 Peter Marconi\/Mare<\/p>\n

\"Valencian<\/p>\n

Valencian oyster, iodised cucumber essence, at One-Star restaurant Simposio, in San Antonio de Benag\u00e9ber. \u00a9 Mikel Ponce\/Simposio<\/p>\n

\"Basque-inspired<\/p>\n

Basque-inspired cuisine at Bakea, a One MICHELIN Star restaurant in Mungia. \u00a9 Asier G\u00f3mez\/Bakea<\/p>\n

\"Razor<\/p>\n

Razor clam, kimchi mayonnaise, smoked pork jowl and piparra pepper at One-Star restaurant El Taller de Seve D\u00edaz, in Puerto de la Cruz. \u00a9 Enri Mora\/El Taller de Seve D\u00edaz<\/p>\n

Hero image: Fusion cuisine with Indian, Mexican and Southeast Asian touches at Regueiro, which has just received One MICHELIN Star. \u00a9 EIRE COMUNICACION\/Regueiro<\/p>\n

\"\"\/<\/p>\n

\n Written by
\n The MICHELIN Guide<\/strong>\n <\/p>\n

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